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马铃薯直链淀粉与黄连素包合物的制备及其结构表征

时间:2019-08-16 22:15来源:毕业论文
研究马铃薯直链淀粉与黄连素包合物的制备及其结构表征情况。马铃薯直链淀粉的制备用酸水解法,将马铃薯淀粉调制成40%的淀粉乳,加入适量的盐酸,在35℃的条件下进行酸解反应1h

摘要:本文主要研究马铃薯直链淀粉与黄连素包合物的制备及其结构表征情况。马铃薯直链淀粉的制备用酸水解法,将马铃薯淀粉调制成40%的淀粉乳,加入适量的盐酸,在35℃的条件下进行酸解反应1h,反应结束后用5%的碳酸钠溶液调中性至pH=7,然后经离心沉淀、干燥得马铃薯直链淀粉。酸水解处理后,提高了马铃薯淀粉中直链淀粉的含量,优化最佳的酸水解条件。结果表明盐酸占溶液量为0.4%是最佳的酸水解条件。在该条件下将制备出的马铃薯直链淀粉与黄连素进行包合,制备出包合物。然后通过紫外分光光度法对制备出的包合物进行包埋率的测定,选出包埋率最高的包合条件。最后通过扫描电子显微镜(SEM)、热重分析(TGA)和红外光谱分析(IR)对制备出的马铃薯直链淀粉、黄连素、混合物和包合物进行结构表征。结果表明,制备出的马铃薯直链淀粉和黄连素的包合物包埋率高,热稳定性好。38482
毕业论文关键词: 直链淀粉;黄连素;包合物;制备;表征
Preparation and structural characterization of the inclusion compounds of amylose from potato and berberine
Abstract: This paper mainly studied the preparation and structural characterization of the inclusion compounds of amylose from potato and berberine. The preparation of amylose from potato was used by the method of acid hydrolysis. The potato starch was to modulate to 40% of starch milk, added suitable amount of hydrochloric acid, under the temperature of 35 ℃ for 1 hour for acidolysis. After the reaction, 5% of the solution of the sodium carbonate solution was to adjust pH to 7, and then the starch was made after centrifugal precipitation and drying. Then the content of amylose in potato starch was increased, and the best condition of acid hydrolysis was optimized. The results showed that adding 0.4% of the solution of hydrochloric acid was the best condition of acid hydrolysis. Based on that, the preparation of the inclusion compounds of amylose from potato and berberine could be done. Then the embedding rate of the inclusion was measured by the method of ultraviolet spectrophotometric, which choosed the highest rate of inclusion. At last, the structural characterization of amylose from potato, berberine, mixture and inclusion compounds were measured by scanning electron microscope (SEM), thermogravimetric analysis (TGA) and infrared spectroscopy (IR). It was showed that the embedding rate of the inclusion compounds of amylose from potato and berberine was high with good thermal stability. 源¥自%六:维;论-文'网=www.lwfree.cn
KeyWords:  Amylose; berberine; inclusion compounds; preparation; characterization
目 录
1 绪论    1
1.1 淀粉的研究概况    1
1.1.1 马铃薯淀粉    1
1.1.2 直链淀粉    1
1.1.3 淀粉作为包合壁材的研究进展    2
1.1.4 酸水解制备直链淀粉    3
1.1.5 对酸水解制备出的直链淀粉进行测定的方法    3
1.2黄连素的研究概况    4
1.3 微胶囊的研究概况    4
1.4 研究目的和意义    6
1.4.1 研究的目的    6
1.4.2 研究的意义    6
1.5 主要研究内容    7
2 实验材料和方法    7
2.1实验材料    7
2.1.1原料与试剂    7
2.1.2 仪器与设备    8
2.2 实验方法    9
2.2.1 酸水解制备直链淀粉    9
2.2.2 索氏抽提法脱去直链淀粉中的脂肪    9
2.2.3 马铃薯直链淀粉分子量的测定    9
2.2.4 马铃薯淀粉中直链淀粉含量的测定    9
2.2.5 包合物的制备    10 马铃薯直链淀粉与黄连素包合物的制备及其结构表征:http://www.lwfree.cn/shiping/20190816/37469.html
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